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The Value of Character-Based Judgement in the Professional Domain

Author

Listed:
  • James Arthur

    (University of Birmingham)

  • Stephen R. Earl

    (University of Birmingham)

  • Aidan P. Thompson

    (University of Birmingham)

  • Joseph W. Ward

    (University of Birmingham)

Abstract

Dimensions of character are often overlooked in professional practice at the expense of the development of technical competence and operational efficiency. Drawing on philosophical accounts of virtue ethics and positive psychology, the present work attempts to elevate the role of ‘good’ character in the professional domain. A ‘good’ professional is ideally one that exemplifies dimensions of character informed by sound judgement. A total of 2340 professionals, from five discrete professions, were profiled based on their valuation of qualities pertaining to character and judgement. Profile differences were subsequently examined in the self-reported experience of professional purpose towards a wider societal ‘good’. Analysis of covariance, controlling for stage of career, revealed that professionals valuing character reported higher professional purpose than those overweighting the importance of judgement or valuing neither character nor judgement, F(3, 2054) = 7.92, p

Suggested Citation

  • James Arthur & Stephen R. Earl & Aidan P. Thompson & Joseph W. Ward, 2021. "The Value of Character-Based Judgement in the Professional Domain," Journal of Business Ethics, Springer, vol. 169(2), pages 293-308, March.
    • Handle: RePEc:kap:jbuset:v:169:y:2021:i:2:d:10.1007_s10551-019-04269-7
    DOI: 10.1007/s10551-019-04269-7
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    References listed on IDEAS

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    Cited by:

    1. Maria Clara Figueiredo Dalla Costa Ames & Mauricio C. Serafim & Felipe Flôres Martins, 2022. "Analysis of Scales and Measures of Moral Virtues: A Systematic Review," RAC - Revista de Administração Contemporânea (Journal of Contemporary Administration), ANPAD - Associação Nacional de Pós-Graduação e Pesquisa em Administração, vol. 26(6), pages 190379-1903.

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